The pork in this recipe provides heaps of satiating protein, along with choline, all the B vitamins, phosphorus, selenium and zinc, while the veggies round out the flavour and texture profile and fill in vitamins A, C, K1 and potassium.
Scorecard
- Diet Quality Score = 71%
- Satiety Index Score = 46%
- Protein % = 33%
- P:E ratio = 1.1
Macros
One serving provides 616 calories, 51 g protein, 38 g fat, and 10 g net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 4
- 1 kg (35 oz) pork belly or shoulder with fat for crackling
- 2 tsp Himalayan salt
- 1 fennel bulb, thinly sliced with mandoline or knife
- 250 g rhubarb, cut into 4 cm lengths
- 400 g Brussels sprouts, steamed
Directions
- For best crackling results, rinse pork and pat dry with a paper towel, score the skin and leave in the fridge overnight with a cloth to cover, allowing the skin to dry out.
- Preheat oven to 240°C/460°F.
- Place pork in a roasting tray and pat over the salt.
- Roast for 30 – 40 minutes or until the skin blisters and crackles. Watch closely for burning (put lower in the oven if burning).
- Reduce heat to 180°C/360°F and roast for a further 1.5 hours or until the meat is meltingly tender and the skin is crackled. Ensure the pork is cooked completely.
- At the 1-hour mark, add the fennel and Rhubarb into the tray, and toss so coated in the pork fat. Keep an eye on them, making sure they do not burn, and remove them from the tray if necessary.
- Serve with the steamed Brussels sprouts.
More
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